Summary

Ingredients

• 250 g pasta (loops, Farfalle)
• 1 red pepper (s)
• 300 g peas (frozen)
• 4 tablespoon vegetable broth
• 150 g herkin (s) (mustard pickles)
• 200 g cheese (Maasdammer)

For the sauce:

• 200 g mayonnaise
• 2 cups yoghurt (whole milk) 150 g each
• 2 tablespoon vinegar (white wine)
• salt
• pepper
• 0.5 ½ tablespoon, leveled sugar
• 1 tablespoon chives, cut into rolls

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Instructions

1. Cook the pasta in salted water according to the instructions on the packet. Cut the bell pepper into cubes. Heat the broth in a saucepan. Add paprika and peas, sauté for approx. 3 minutes, then let cool down. Dice the cheese and cucumber, mix everything in a bowl. Mix the ingredients for the sauce, season with salt, pepper and sugar. Mix the sauce with the salad and chill, let everything steep for about 1 hour and season to taste again. Serve sprinkled with chives.